Mediterranean Quinoa Chicken Salad
A light and refreshing salad with fluffy quinoa, tender chicken, crisp vegetables, and a zesty lemon-herb dressing, perfect for a no-cook meal.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 5
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $4.00/serving
Dietary
- Low-Sugar
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- fresh
- healthy
- no-cook
- quick
- savory
Ingredients
- 1.5 cup quinoa (cooked)
- 1.25 pound chicken breast (cooked, shredded or diced)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 0.5 red onion (thinly sliced)
- 0.5 cup feta cheese (crumbled)
- 0.25 cup fresh parsley (chopped)
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper (freshly ground)
- 5 whole grain pita breads
Instructions
- If using uncooked quinoa, prepare according to package directions to yield 1 1/2 cups cooked quinoa. If using raw chicken, you can quickly poach or sauté 1 1/4 pounds chicken breast, then shred or dice. Allow to cool.
- In a large bowl, combine the 1 1/2 cups cooked quinoa, 1 1/4 pounds cooked chicken breast, 1 diced cucumber, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
- In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss gently to combine. Ensure all ingredients are evenly coated.
- Serve immediately or chill for at least 30 minutes for flavors to meld. Serve with whole grain pita breads on the side.
Notes
This salad is perfect for meal prepping. Store the dressing separately and add just before serving to prevent the salad from getting soggy.
Nutrition (per serving)
- Calories: 480
- Protein: 43.5 g
- Carbohydrates: 38 g
- Fat: 20 g
- Fiber: 6.8 g
- Sodium: 340 mg
- Saturated Fat: 6.5 g
- Sugar: 5 g
- Cholesterol: 105 mg